This recipe is a great staple to make each week for a quick breakfast or high protein snack. You can make these for the whole family and play around with different flavours using a mixture of quality cheese, meats, and veggies.
This recipe will give you 12 muffins, they are perfect to keep in the fridge or pop in the freezer to grab out each morning.
What You'll Need:
- 10 organic free-range eggs
- 2 cups of mixed vegetables (such as mushrooms, zucchini, sundried tomatoes, capsicum, roasted pumpkin, spinach, kale or onion)
- Salt and pepper
- Optional: feta cheese, nitrate-free bacon or ham
- Toppings: avocado, salad mix, diced tomato
How to Prepare:
- Crack all 10 eggs into a mixing bowl.
- Whisk until light and fluffy then evenly pour into the 12 silicon molds.
- Dice the veggies of choice and evenly place them into the 12 silicon molds with the egg.
- If using fetta or cheese, place on top of the egg muffins.
- Bake in the oven on 180 degrees for 20 minutes or until lightly golden brown.
- Enjoy!
To heat, place them in the air-fryer, microwave or sandwich press for a couple of minutes. Serve with avocado slices, smash them on toast, mix with some fresh greens or top with smoked salmon for extra protein. The options are endless!
We hope you and your family enjoy these healthy but delicious egg muffins. Give this recipe a try and enjoy a nutritious start to your day.
